Saturday morning at the Alemany Farmer's Market, cucumbers were in season and very cheap. When we saw these bright green fruits, our first thought was, "Gazpacho!" But, it's too early for tomatoes, and we aren't willing to buy tomatoes that traveled thousands of miles from Chile.
So, what to do? Use canned tomatoes, of course!
We grabbed some fresh spring onions and sliced them thin, diced the cucumbers, and added a can of Muir Glen Organic Diced Tomatoes.
We added some chopped garlic (about 1 tablespoon,) 2 tablespoons of lemon pepper, a pinch of cayenne, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, some chopped fresh cilantro, and we were in business.
Gazpacho is a versatile recipe that one can make up on the fly with what they have on hand. The above recipe came out very tasty, and just perfect this last Saturday, where it was in the upper 70's in San Francisco. Phew!
(Images: Kathryn Hill)